Kaiser rolls
Jacqueline Davidson
TIA
Jackie
John Gonser
hamburger bun, including sweet rolls, if you are so inclined. Mine,
(hamburger buns) when I make them, are normal soft bread rolls with an extra
dab of sugar. Kaiser rolls usually have a rather hard crust and soft
interior.
Most any bread book has recipes for both.
"Jacqueline Davidson" <fredjac...@bellsouth.net> wrote in message
news:nncMj.32233$dT.3...@bignews1.bellsouth.net...
Boron Elgar
<john....@sbcglobal.net> wrote:
>Kaiser rolls are made with specific recipes.
Except the specifics of the recipes vary quite a bit. Trust me on
this. I am making some right now. (insanity written up in another
thread)
>Anything you choose can be a
>hamburger bun, including sweet rolls, if you are so inclined. Mine,
>(hamburger buns) when I make them, are normal soft bread rolls with an extra
>dab of sugar.
You will find many recipes for burger buns.
>Kaiser rolls usually have a rather hard crust and soft
>interior.
And can be used very easily for hamburger buns, of course. IN fact,
there are places around here that only serve burgers on Kaisers/
crusty rolls.
>
>Most any bread book has recipes for both.
Ok...I'll argue that, too. I'm in a mood of some sort today.
Boron
John Gonser
recipes for Kaiser rolls, they are constructed from a recipe that probably
is titled something like, "Kaiser Rolls" or "Hard Rolls" or "Crusty Buns."
These are recipes for particular sorts of breads. The most common
ingredient I've seen is malt syrup, or sometimes dark corn syrup, although I
have Canadian Kaiser recipes without either.
If you choose to use the resultant rolls for fish food, then I suppose they
could be defined by that use and called, "Rolls for Feeding Fish," but they
would still be Kaiser Rolls.
The term, "Hamburger Buns" is an indicator of the use, and not necessarily
of the recipe. I would imagine that most of the bakers responding to this
group use a favorite bread recipe for hamburger and hot dog buns. You can
make sourdough hamburger buns, rye hamburger buns, multi-grain hamburger
buns, whole wheat hamburger buns, etc., etc.. Hamburger buns are any bun
that you choose to stick a hamburger in. I think hamburgers in Parker House
rolls would be difficult, though, but if you like hamburgers in Kaisers,
have at it. Wouldn't be my choice.
As I said, Kaiser Rolls are made with a specific recipe for Kaiser Rolls.
You might have 9,482 of these recipes, and they may all differ somewhat, but
they are still Kaiser Rolls.
And in the 22 books I have on baking bread, with only a few exceptions each
one has at least one recipe to be used for Kaiser Rolls. Sorry about your
books.
john
"Boron Elgar" <boron...@hotmail.com> wrote in message
news:crb40412tipa12b4h...@4ax.com...
Boron Elgar
There is nothing wrong with my bread books, which number far beyond
22. Not all have Kaiser roll recipes, nor do they all have hamburger
bun recipes. I have a rather eclectic, if extensive collection.
So what point are you trying to make? That Kaiser rolls are unique in
some way that hamburger buns are not?
Do you think that all rye bread recipes are the same from book to
book? How about Anadama bread? Dinner rolls? Hamburger buns are
distinguished by shape as much as content. Gosh, so are Kaisers.
Not only are there named recipes for breads that vary greatly from
book to book and culture to culture, but most of them are easily and
often adapted for shapes and uses that vary just as widely.
That is part of the pleasure of bread making. Using various
combinations of ingredients, in differing combinations, mixing and
fermenting to one's heart's content, then shaping them as one sees
fit.
I mean, really...if you are going to get hung like this on terminology
and claim some unique method or terminology, you're not going to have
much time to bake.
What breads did you bake this weekend?
Boron
Janet Bostwick
> On Mon, 14 Apr 2008 02:29:55 GMT, "John Gonser"
> <john....@sbcglobal.net> wrote:
>
>> The point I was making is that, while there is some standardization
>> in recipes for Kaiser rolls, they are constructed from a recipe that
>> probably is titled something like, "Kaiser Rolls" or "Hard Rolls" or
>> "Crusty Buns." These are recipes for particular sorts of breads.
> That is part of the pleasure of bread making. Using various
> combinations of ingredients, in differing combinations, mixing and
> fermenting to one's heart's content, then shaping them as one sees
> fit.
>
> I mean, really...if you are going to get hung like this on terminology
> and claim some unique method or terminology, you're not going to have
> much time to bake.
>
> What breads did you bake this weekend?
>
> Boron
How often have we seen someone on a quest for a particular bread (roll or
loaf) called by a certain name in a particular area, but unable to find a
recipe that duplicates it? Food in general is so regional.
Janet
Boron Elgar
Exactly.
And though there are "traditional" recipes for many items, most of
which share some subset of ingredients, shape or technique, I have
lived long enough to see places make and sell blueberry or jalapeno
bagels. I've seen an elephant fly.
Boron
Janet Bostwick
> On Mon, 14 Apr 2008 06:18:52 -0600, "Janet Bostwick"
> <nos...@cableone.net> wrote:
>
> I've seen an elephant fly.
>
> Boron
I think you better check that sourdough starter -- that's where hooch comes
from you know. ;o}
Janet
Boron Elgar
<nos...@cableone.net> wrote:
>Boron Elgar wrote:
>> On Mon, 14 Apr 2008 06:18:52 -0600, "Janet Bostwick"
>> <nos...@cableone.net> wrote:
>>
>snip
>> I've seen an elephant fly.
>>
>> Boron
>
>I think you better check that sourdough starter -- that's where hooch comes
>from you know. ;o}
>Janet
>
hiccup.
Boron